HAKE WITH LEEKS AND CARROTS

April 24, 2020

This is an alternative way to consume hake (or other white fish), simple and practical for everyday meals.

Hake portion over boiled potato slices and stewed vegetables on a white plate

I don't remember when we came up with the idea for this recipe, but it's one that we've done many times over many years, as an alternative to plainly cooked fish, and it's quick to prepare. We usually accompany this dish with boiled potatoes.


The ingredients

Apart from seasoning, you only need 6 ingredients to make this delicious and healthy fish recipe:

  • Hake - in this recipe I like to use deep-frozen hake already without skin or bones, but instead of hake, you can prepare it with another type of white meat fish of your liking.
  • Leek - here I used the 2 parts of leek - the bottom part (white) and the leaves (green); many reject the green part which is a shame as we must make the most of all parts of the food. If like me, you use the leaves part, you should be aware that this is where most of the dirt is found because unlike the white part that is underground (farmers already remove the layers of vegetable that are in contact with the soil) the green part is at the surface and accumulates soil residues in the spaces between the leaves).
  • Carrot - as the onion and leek are presented in strips, the carrot is also grated because it looks better and also because it cooks faster than in pieces.
  • Onion - if there's little onion, or you don't want to use it, you can omit it and just use leek.
  • Garlic - it is preferable to use fresh garlic, but if you want you can use garlic powder instead (add along with paprika).
  • Tomato - I prefer to use fresh ripe tomatoes, but if you don't have them you can add 1 or 2 tablespoons of tomato pulp instead.
  • White wine - it's an optional ingredient, but it flavors the broth where the vegetables and fish are going to cook.
  • Sugar - it enters the recipe to correct some of the acidity from tomatoes and white wine, and if necessary you can add more than the amount mentioned.
  • Salt and Pepper - two essential spices. If you don't like chili flakes, you can alternatively add pepper to the vegetables.
  • Paprika and Chili flakes - these are the ones I usually use in this fish recipe but they can be replaced by others of your liking.

How to make

  • Start by seasoning the hake portions with salt and pepper.
  • Cut the onion into strips or half slices and chop the garlic.
  • Cut leeks (previously washed) into strips or half slices.
  • Grate the carrot in a food processor or a hand grater/mandolin.
  • Chop the tomato into small pieces or cut into strips.
  • In a large pan or similar (so that the portions of hake won't overlap), add a little olive oil and then the onion and garlic.
  • Allow these to cook a little, just until the onion is translucent.
  • Remove from the heat to start adding the remaining elements.
  • Then add the green part of the leek (first you should add the green part, as it is more fibrous and thus cooks better), the tomato, the carrot, and finally the white part of the leek.
  • Season with paprika, salt, chili flakes (or pepper), and sugar.
  • Pour the white wine.
  • Place the hake portions on top of the vegetables.
  • Return to low heat and cover the pan.
  • Let it cook until the hake is ready (the time will depend on the portion sizes).
  • Check occasionally if there is liquid in the bottom of the pan, and if it's necessary, add a little bit of water so that it doesn't dry out and that we have some broth to serve with.
  • It can be served with boiled potatoes or sweet potatoes, or if you prefer you can present only the fish along with the vegetables (it will probably be better to increase the quantities presented).
 
Hake with leeks and carrots seen up close

Hake with leeks and carrots recipe


Ingredients | serves 4 |

4 units of hake (slices, tranches, medallions or loins)
1 large leek, or 2 small
1 large carrot, or 2 small
1 large onion
1 or 2 cloves of garlic
1 small tomato
1 or 2 tablespoons of white wine
1/2 teaspoon paprika
1/2 teaspoon sugar
Chili flakes (to taste)
Salt and pepper (to taste)

    1. In a large saucepan or similar (with lid) place a little olive oil, and on top, the onion cut into strips, and the chopped garlic.
    2. Cook in low heat, without browning.
    3. Remove from the heat.
    4. Sprinkle with the paprika, and add half of the leek in thin slices (first you should add the green part, as it is more fibrous and thus cooks better).
    5. Add the tomato cut into pieces or strips, and season with a little salt, sugar, and if you like with chili flakes.
    6. Add the grated carrot and distribute it over the top, as well as the remaining leek.
    7. Pour white wine.
    8. Season the hake (preferably use without skin) with salt and pepper, and place on top of leek.
    9. Cover the saucepan and bring it to a low heat until the hake is cooked, and keep adding (if necessary) a bit water from time to time so that it doesn't dry out.

      Originally posted in 2012





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